scholarly journals Microbial Transglutaminase is Beneficial to Food Industries but a Caveat to Public Health

Med One ◽  
2019 ◽  
Keyword(s):  
Public Health ◽  
Microbial Transglutaminase ◽  
Food Industries

scholarly journals Colistin resistance among Gram-negative isolates in Nepal: A review

2020 ◽  
Vol 7 (1) ◽  
pp. 33-39
Author(s):  
Surya Prasad Devkota ◽  
Ashmita Paudel
Keyword(s):  
Public Health ◽  
Public Health Problem ◽  
Clinical Isolates ◽  
Clinical Settings ◽  
Drug Resistant ◽  
Colistin Resistance ◽  
Gram Negative ◽  
Food Industries ◽  
Animal Farms ◽  
Animal Isolates

Background: Colistin resistance among Gram-negative isolates is a tremendous public health problem, and there are very few studies in Nepal about these pathogens. Hence, this review provides comprehensive data on colistin resistance among Gram-negative isolates from various samples in Nepal. Methods: Articles reporting colistin resistance among various Gram-negative isolates from Nepal before July 2019 were selected; analyzed and relevant data was collected. Results: Colistin resistance was low among clinical isolates (less than 6%) in comparison to food and animal isolates (up to 69%). A wide variety of clinical isolates were colistin-resistant in comparison to food and animal isolates. Many of these isolates were highly drug-resistant and also harbored various drug-resistant determinants. Conclusion: Increased colistin resistance among Gram-negative pathogens is a serious concern. Screening of these isolates in clinical settings, animal farms, and food industries, as well as cautious use of colistin in both clinical and animal farms, is imminent.

scholarly journals Tobacco, Alcohol, and Processed Food Industries – Why Do Public Health Practitioners View Them So Differently?

2016 ◽  
Vol 4 ◽  
Author(s):  
Katherine Smith ◽  
Lori Dorfman ◽  
Nicholas Freudenberg ◽  
Benjamin Hawkins ◽  
Shona Hilton ◽  
...  
Keyword(s):  
Public Health ◽  
Processed Food ◽  
Food Industries ◽  
Health Practitioners ◽  
Public Health Practitioners

scholarly journals Excessive consumption of salt and hypertension: Implications for public health / Consumo excesivo de sal e hipertensión arterial: Implicaciones para la salud pública

2018 ◽  
Vol 9 (1) ◽  
pp. 119-128
Author(s):  
Juan Argüelles ◽  
Paula Núñez ◽  
Carmen Perillán
Keyword(s):  
Public Health ◽  
Main Risk Factor ◽  
Public Authorities ◽  
Food Industries ◽  
Salt Consumption ◽  
Current Perspective ◽  
Salt Addition ◽  
Excessive Consumption ◽  
A Current ◽  
Constant Support

Abstract Salt is necessary for the proper functioning of the organism, but the excessive use of it in feeding has increased the incidence of arterial hypertension (AHT), which constitutes the main risk factor of death in the world and the second of disability due to heart disease and brain strokes. The aim of this work was to review, from a current perspective, the relationships between salt consumption (SCN) and public health, with emphasis on AHT, as well as in the existing policies aimed at reducing its overuse. Multiple studies indicate that the reduction of SCN is one of the most effective measures. However, the addition of salt during cooking is not the only problem, since the greatest amount of salt comes from precooked foods. Therefore, the fight against excessive SCN should be conceived as a permanent activity of medical services, with the constant support of public authorities, and collaboration of food industries by reducing or eliminating salt addition from prepared meals, following the scientific recommendations issued in recent years. Resumen La sal es necesaria para el buen funcionamiento del organismo, pero el aumento excesivo de su ingesta está produciendo incremento en la incidencia de hipertensión arterial (HTA), la que constituye el principal factor de riesgo de muerte en el mundo y el segundo de discapacidad por enfermedad cardiaca y accidente cerebrovascular. El objetivo de este trabajo fue revisar, desde una perspectiva actual, las relaciones existentes entre el consumo de sal (CNS) y la salud pública, haciendo énfasis en la HTA, así como en las políticas existentes encaminadas a reducir su sobreuso. Múltiples estudios señalan que la reducción del CNS en la población es una de las medidas más eficaces. Sin embargo, la adición de sal durante el cocinado no es el único problema, ya que la mayor cantidad proviene de los alimentos preparados o precocinados. Por tanto, la lucha contra el consumo excesivo de sal debe concebirse como una actividad permanente de los servicios médicos, con el apoyo constante de las autoridades públicas y la colaboración de las industrias alimentarias, a través de reducir o eliminar la adición de sal de los preparados, siguiendo las recomendaciones científicas emitidas en los últimos años.

Fungi-Mediated Detoxification of Heavy Metals

2021 ◽  
pp. 205-219
Author(s):  
Suchhanda Ghosh
Keyword(s):  
Public Health ◽  
Heavy Metals ◽  
Heavy Metal ◽  
Fungal Biomass ◽  
Heavy Metal Ions ◽  
Industrial Wastes ◽  
Wall Material ◽  
Cell Wall Material ◽  
Food Industries ◽  
Removal And Recovery

Heavy metal pollution is one of the major environmental problems today. Therefore, the elimination of heavy metal ions from wastewater is important to protect public health. The use of biological material in the removal and recovery of toxic metals from industrial wastes has gained important credibility during recent years. Several microorganisms including bacteria, algae, yeast, and fungi have been reported to effectively accumulate or adsorb heavy metals through biosorption. Fungal biomaterial has been proved to be efficient as a biosorbent. High percentage of the cell wall material and availability of fungal biomass as a by-product of various antibiotic and food industries makes it an obvious choice. Thus, the chapter deals with detoxification of heavy metals from contaminated sources using biomaterials with special reference to fungi.

scholarly journals Processed Food Additive Microbial Transglutaminase and Its Cross-Linked Gliadin Complexes Are Potential Public Health Concerns in Celiac Disease

2020 ◽  
Vol 21 (3) ◽  
pp. 1127 ◽  
Author(s):  
Aaron Lerner ◽  
Torsten Matthias
Keyword(s):  
Celiac Disease ◽  
Tissue Transglutaminase ◽  
Microbial Transglutaminase ◽  
Processed Food ◽  
The Public ◽  
Food Industries ◽  
Survival Factor ◽  
Gliadin Peptide ◽  
Wheat Products ◽  
Potential Public Health

Microbial transglutaminase (mTG) is a survival factor for microbes, but yeasts, fungi, and plants also produce transglutaminase. mTG is a cross-linker that is heavily consumed as a protein glue in multiple processed food industries. According to the manufacturers’ claims, microbial transglutaminase and its cross-linked products are safe, i.e., nonallergenic, nonimmunogenic, and nonpathogenic. The regulatory authorities declare it as “generally recognized as safe” for public users. However, scientific observations are accumulating concerning its undesirable effects on human health. Functionally, mTG imitates its family member, tissue transglutaminase, which is the autoantigen of celiac disease. Both these transglutaminases mediate cross-linked complexes, which are immunogenic in celiac patients. The enzyme enhances intestinal permeability, suppresses mechanical (mucus) and immunological (anti phagocytic) enteric protective barriers, stimulates luminal bacterial growth, and augments the uptake of gliadin peptide. mTG and gliadin molecules are cotranscytosed through the enterocytes and deposited subepithelially. Moreover, mucosal dendritic cell surface transglutaminase induces gliadin endocytosis, and the enzyme-treated wheat products are immunoreactive in CD patients. The present review summarizes and updates the potentially detrimental effects of mTG, aiming to stimulate scientific and regulatory debates on its safety, to protect the public from the enzyme’s unwanted effects.

scholarly journals MICROBIAL TRANSGLUTAMINASE: SOURCE, PRODUCTION AND ITS ROLE TO IMPROVE SURIMI PROPERTIES

2014 ◽  
Vol 9 (1) ◽  
pp. 35 ◽  
Author(s):  
Dewi Zeswita Zilda
Keyword(s):  
Mechanical Properties ◽  
Enzyme Production ◽  
Microbial Transglutaminase ◽  
Cross Link ◽  
Link Protein ◽  
Food Industries ◽  
Protein Substrates ◽  
Production Processes

Transglutaminases (EC 2.3.2.13) have attracted a wide interest from both scientific and appliedpoints of view due to their capacity to cross-link protein substrates. Obtaining transglutaminasesderived from animals are extremely high cost process, which has hampered its wider applicationuntil the discovery of transglutaminase produced by microorganisms. In the early 1990, sincemicrobial transglutaminase have been found, many transglutaminase-producing microbial strainshave been isolated and the enzyme production processes have been optimized. This resulted in the increased uses of transglutaminases in the food industries. In the fisheries industry, MTGasehas successfully been used to improve the mechanical properties of surimi from various fishes.

Public Health and Newborn Hearing Screening

1997 ◽  
Vol 6 (1) ◽  
pp. 11-16
Author(s):  
Terrey Oliver Penn ◽  
Susan E. Abbott
Keyword(s):  
Public Health ◽  
Hearing Screening ◽  
Newborn Hearing Screening ◽  
Newborn Hearing
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